Description and treatment of Sidamo Coffee Flavor with slightly earthy Flavor introduction to the Grinding degree of the Manor

·Sidamo coffee beans

Yemen: Mocha Sanani, Mattari

·India: Malabar, Karnataka, Tellichery

Vietnam: Weasel Coffee

Indonesia: Java, Mandheling, Ankola, Kopi Luwak

East Asia and Pacific Islands

·the mainland of China: Yunnan coffee, Hainan coffee

·Taiwan: Guoxing Coffee, Gukeng Coffee, Zhongpu Coffee, Dongshan Coffee, Dawushan Coffee, Alishan Mafei Coffee (Zou Coffee), Mizuho Coffee (Hualien), Jiufen Ershan Coffee, Chiayi Ruili Huojingu Coffee

Hawaii: Kona

:: East Timor: Maubbessee

Sunlight tastes close to floral, but slightly earthy. A nutty fruity, slightly cacao nose when washed, but smooth texture and viscosity, pleasant acidity and aromas. Medium roast suitable for single, deep roast suitable for blend coffee and good Espresso base grown in the southernmost Ethiopian plateau between 4600-7200 feet above sea level (Sidamo province), southeast of Jima, due south of the capital, usually sweet and more popular, its annual production of about 225000bags/60kg, beans are smaller than Longberry, green with gray, in Sidamo sun drying field, coffee is placed in hemp net rack. Workers take turns stirring coffee manually in the sun. Sun-baked sidamo is usually labeled as G4 outlet, and washed sidamo is usually labeled as G2 outlet because the processing process is more perfect than sun exposure.

Good beans are also more and more, taste requirements are also the original higher, may be placed 2 years ago to drink may be a bright eye, like extraordinary, but now also feel very like, but then the surprise has been gone. However, what needed to be confirmed was that he could feel that this bean was very outstanding. It was excellent. As a sun-dried bean, there was no impurity. Moreover, the taste was very clean, the fruit flavor was obvious, and the sour gas was not so high. The balance was very good. Red cherry plan, or very worthy of recognition of the aroma is obvious: according to Westerners say rose tea, but I think it is more like a lighter brown sugar ginger soup ~~ that kind of taste, as well as honey, orange tonality. Compared to other Sidamos, this one is obviously purer. In the sweet and sour flavor background, you can savor the taste of preserved fruit, flowers and chocolate. It's thin, but smooth. The final rhyme has milk, caramel and chocolate flavors, which are typical of Ethiopia. The taste level is very complex but very distinct. That's probably why it scored so high (and cost so much).